2 c. water
1 tbsp. salad oil
1/4 tsp. salt
2 c. flour
Oil for frying
Granulated sugar for dipping

Place the water, oil and salt in a saucepan and bring to a boil. Add the flour at once, reduce the heat, and stir vigorously with a wooden spoon until a ball forms. Cool slightly. Using a churro maker, or otherwise a pastry bag or cake decorator fitted with a fluted tube (#105 is good), press the dough out into 4 inch strips shaped in loops.

The fluted shape is essential. Otherwise the pastries will turn out hard and doughy. Heat the frying oil, at least 1/2 inch deep, in a skillet until it is very hot. Reduce the heat to medium and fry the churros, turning once, until they barely begin to color. Do not fry more than 3 or 4 at a time so that you can keep a watchful eye to prevent overcooking. Drain. Serve warm and dip in sugar.